I love curry! The spices take me away it faraway places. Last night I had a few friends over for dinner but I had to work late so I made the curry the day before. This made the dish so much better because all of the flavors had time to become very happy. You should make this dish your own change things you don't like or if you can't find them in your area.
Shrimp Curry
10 whole cloves
1/2 t whole fennel seeds
10 cardamom pods
1/2 t mustard seeds
1 1/2 T olive oil
1 stalk fresh lemon grass, sliced
1 small red onion, chopped
2 cloves of garlic, chopped
3 small hot peppers, sliced
2 T curry powder
1 T ground turmeric
1 t ground cumin
1 large sweet potato, peeled and cubed
2 cups cherry tomatoes or other kinds of small tomatoes, sliced in half
1 cup chicken of the woods, sliced *
1 lime, the vest and juice
2 cups shrimp stock or fish stock
1 lb Shrimp, peeled and devein.
1 can of coconut milk
Place a large skillet over high heat when warm add the first four ingredient to pan and toast for 2 mins. The add the next five ingredients and turn heat down to medium high heat. When onions begin to become translucent add the next four ingredients to the pan and cook for 5 mins. Add more olive oil if needed. Add the tomatoes and when they begin to release their juices add the next 3 ingredients and bring to a boil then turn heat down to a simmer. when liquid has reduced by half add the shrimp. When the shrimp starts to turn pink add the coconut milk. Turn the heat up and bring to a boil then turn down to a simmer and let cook for 7 mins. Serve with your choice of rice and Enjoy!
*Chicken of the woods are a mushroom. If you can't find them you can use any other one you wish. ;)
